Ingredients

Method

To make the custard, start by warming the milk. In another saucepan, mix the flour with the egg yolks, salt and sugar, add the warmed milk and bring to the boil, stirring until thickened. Allow to cool.

Boil the well-washed unpeeled artichokes in a saucepan just covered with water. When tender, peel them, keeping the peelings to one side. Puree the artichokes and stir into the custard.

Dry the peelings of the Jerusalem artichokes in a low oven. When completely dry, shallow fry them in the vegetable oil until crisp.

To serve, lay the artichoke custard on the base of the serving dish, crumble over the blue cheese, cover with chopped fine herbs and decorate with the artichoke crisps.